Wash the cucumbers and carrots thoroughly. Peel the carrots and julienne them into thin ribbons. Slice the cucumbers into ribbons and place them in a large mixing bowl.

In a small bowl, whisk together grape seed oil, toasted sesame oil, rice vinegar, maple syrup, soy sauce or tamari, salt, ginger powder, and white pepper until smooth.

Drizzle the dressing over the cucumber and carrot ribbons in the mixing bowl. Toss the vegetables until evenly coated and let sit for at least 10 minutes.

Give the salad a final toss and transfer to a serving dish. Sprinkle with black and white sesame seeds before serving.